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THE MICROBIOLOGICAL SAFETY AND QUALITY OF FOOD PROCESSED BY THE 'SOUS VIDE' SYSTEM AS A METHOD OF COMMERCIAL CATERING

Objective



This project investigates 'sous-vide' foods in order to improve their safety and quality. Thereby the microbiological safety is the prime concern of this proposal. A dynamic mathematical model of the inactivation, survival and growth of pathogens will be developed to predict their behaviour and aid in the optimisation of 'sous-vide' processes.

Call for proposal

Data not available

Coordinator

LEATHERHEAD INTERNATIONAL LIMITED
EU contribution
No data
Address
Randalls Road
KT22 7RY LEATHERHEAD
United Kingdom

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Total cost
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Participants (5)